Mushroom Cannelloni
Mushroom filling
500g regular white cap or chestnut mushrooms
25ml oil
25g butter
2 sticks celery, chopped
2 onions, chopped
2 cloves garlic, minced
150ml vegetable stock
100ml red wine
2 tablespoons balsamic
Handful chopped parsley
Salt and pepper to taste
Chop the mushrooms coarsely.
Heat the oil in a large pan and when smoking hot add the mushrooms. Cook until golden then add the butter, celery, onions and garlic. Cook for 10 minutes to soften the vegetables. Add the stock, wine and balsamic and cook until all the liquid has been absorbed. Add the parsley and check the seasoning and cool.
Cheese sauce
50g butter
50g plain flour
500ml whole milk
150g grated cheddar
½ teaspoon ground nutmeg
1 teaspoon Dijon mustard
Melt the butter and add the flour. Mix to a roux and then add the milk. Simmer and whisk until thick over a medium heat. Add the cheddar, nutmeg and mustard and cook until cheese has melted.
To Assemble –
10 fresh lasagne sheets
75g grated cheddar or parmesan
Butter a baking dish. Take a sheet of lasagne and put roughly a tenth of the mixture in the middle. Cover the bottom of the dish with a thin layer of the sauce.
Roll up and place in dish. Repeat with remaining filling and pasta. Cover with the remaining sauce and scatter over the cheese. Bake in a 180°c oven for 30 minutes or until golden and bubbling.
Serve with salad on the side and some bread.
